EJPAU, 2007, Volume 10, Issue 1
Food Science and Technology

The levels of total carotenoids, beta-carotene, chlorophyll a and b and total chlorophylls were determined in kale leaves of the cultivars Winterbor F₁, Redbor F₁ and Srednio Wysoki Zielony Kędzierzawy. The investigation was carried out in two successive years; in each year the raw material was obtained in three harvests carried out 10, 14 and 18 weeks after planting young kale plants in the field. During the whole period of the investigation the average content of carotenoids in 100 g fresh matter of kale was 23.1-26.0 mg; that of beta-carotene 3.80-4.53 mg; and that of total chlorophylls 118-145 mg. The ratio of chlorophyll a to b was 1:0.41-1:0.42. The greatest content of all the analysed constituents was found in the cultivar Winterbor F₁. During the entire period of the investigation there was practically no difference in carotenoids content between the first and second harvests, the content of beta-carotene increasing by 27% and that of chlorophylls by 4%. In the third harvest an 18% increase was found in the content of carotenoids and a 48% increase in beta-carotene, the content of chlorophylls decreasing by 11%. The proportion of beta-carotene in the level of carotenoids varied from 15% to 19% depending on the cultivar and the time of harvest.

Obtained results pointed out that the addition of κ-carrageenan in meat products do affects the examined parameters of colour during cooling storage. Model products produced from the cured beef and mince pork fat salted. To share samples 0.5% κ-carrageenan was added (test samples). The study was realized after 1, 10 and 20 a days of chilling storage. Oxidation-reduction potential, pH, TBA and colour of products were tested. The pH of the patties measured using a pH meter (CPC-501) with electrode ERH-111. Oxidation-reduction potential was determined using a pH meter (CPC-501) set to the milivolt scale and equipped with a redox electrode ERPt-13. TBA number was calculated as mg MDA/kg samples. The measurement of colour was conducted by using an X–Rite Colour Premier 8400 reflection spectro-colorimeter. Colour parameters of products were determined in CIE L*a*b* system, using illuminant D65 and 10° observer angle. The supplement of κ-carrageenan didn’t have an influence on acidity of meat products, however differentiated content of fat influenced pH value. No significant effects of κ-carrageenan on redox potential values were observed. Oxidation-reduction potential values of meat samples increased during the storage. The color analysis revealed that products with no к-carrageen addition were characterized by the highest redness; the compound affected the increase of yellow color share and did not influence on product’s brightness.

The aim of present work was to asses the influence of extrusion parameters on content of the following nutritional components: protein, lipids, sugars, starch, ash and minerals and also non-nutritional compounds (soluble and non-soluble fraction of dietary fibre, including pentosans and inositol phosphates) in grains of three cultivars of rye: Amilo, Rostockie and Agrikolo. The materials were extrudates from rye grains obtained from three cultivars. The present study determined the chemical composition (nutritional and non-nutritional components) of rye extrudates. Effect of extrusion process was lowering the protein content. The decrease of this component was lower, when higher (20%) initial material moisture was applied than lower (14%). Application of higher moisture of raw material (20%) and lower extrusion process temperature (120°C) negatively influenced on lipids content in rye extrudates. Higher amount of ash was found in rye extrudates obtained at temperature 180°C independently of raw material moisture. The amount of particularly of mineral components depends on parameters of extrusion and rye cultivars. Steeping of rye grains up to 20% and application of lower extrusion temperature (120°C) caused smaller losses in starch content and less intensive increase of sugars during this process. It was noted, that during extrusion of rye grains proportion among soluble and non-soluble fraction of dietary fibre changed in favor of the first one. The effect of extrusion process of rye grains was lowering in content of InsP₆ by 13-98% in comparison to raw material. Independently of rye cultivars extrudates were characterized by significant amount of InsP_3-5, that were not presented in raw material.

The aim of the study was to determine an optimal composition of a mixture of selected additives: isoascorbic acid, sodium ascorbate and glucon-delta-lactone – GDL, in order to obtain a product with an appropriately high consumer quality in a given time. It was also observed that the application of optimal amounts of isoascorbic acid, sodium ascorbate and glucon-delta-lactone makes it possible to obtain the maximum score for overall acceptability already after 10 days of storage. The application of isoascorbic acid, sodium ascorbate and glucon-delta-lactone in arbitrarily selected amounts may result in a significant deterioration of quality. It was also found that the developed methodological and mathematical procedure facilitates a faster and cheaper determination of an optimal composition of a mixture of additives (especially that containing many additives) than using the trial and error method.

The aim of this study was to evaluate the effect of raw material composition in conditions of gentle extrusion cooking on so-called sugar profiles and the increase of water soluble substances content.

Five samples of extruded potato chips differing in raw material composition were examined. Sugar profiles were determined on the basis of HPLC method.

The results show that during extrusion cooking starch is decomposed into shorter chains, mainly dextrins consisting of 7 to 10 joined glucose molecules. There is no increase in simple sugars (glucose, fructose) and disaccharides (maltose) content. The degradation of starch does not go too far but rather gentle shortening of glucose chains to compounds of lower molecular weight occurs.